Roasted Beet and Walnut Dip

by Cindi SutterFounder of The Spirited Table® Recipe from Bon Appétit October 2014

This dip is an antidote to the many mayo and sourcream dips out there (which we also love).

 PHOTO BY DANNY KIM

PHOTO BY DANNY KIM

Ingredients
1 lb coarsely chopped roasted beets
1/2 cup finely chopped toasted walnuts
2 Tbsp chopped dill
2 Tbsp crème fraîche
1 tsp Sherry vinegar
1/2 tsp toasted caraway seeds, plus more for topping
Salt
Pepper
Dill sprigs
Olive Oil

Instructions

  1. Process 1 pound coarsely chopped roasted beets, 1/2 cup finely chopped toasted walnuts, 2 tablespoons chopped dill, 2 tablespoons crème fraîche, 1 teaspoon Sherry vinegar, and 1/2 teaspoon toasted caraway seeds in a food processor until smooth; season with salt and pepper. Top with crème fraîche, more caraway seeds, and dill sprigs and drizzle with olive oil.